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Beef and Shallot Stew

Beef and Shallot Stew
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6-8| Hands-On Time: | Total Time:



  1. Heat oven to 300° F. Season the beef with the salt and pepper. Heat the oil in a Dutch oven or ovenproof pot over medium-high heat. Add some of the beef to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining beef.
  2. Spoon off and discard all but 1 tablespoon of the drippings. Add the wine and cook, stirring and scraping the bottom, for 3 minutes.
  3. Return the beef to the pot along with the shallots and broth. Bring to a boil. Skim any foam. Add the thyme. Cover and transfer to oven until the beef is tender, about 2 hours. Spoon into individual bowls.
By March, 2006

Nutritional Information

  • Per Serving
  • Calories 740Calories From Fat 39%
  • Fat 32g
  • Sat Fat 12g
  • Cholesterol 229mg
  • Sodium 1,050mg
  • Carbohydrate 16g
  • Fiber 0g
  • Sugar 4g
  • Protein 78g
What does this mean? See Nutrition 101 .

Quick Tip

There are three main grades of beef: prime, choice, and select. The more marbling (streaks of fat), the more flavorful the meat and the higher the grade.

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